Savory Corn Muffins

Recipe View 5 mins Preheat and Prepare: Adjust oven rack to the middle position and preheat oven to 450 degrees Fahrenheit. Place a 12-cup muffin tin (standard size) in the oven to heat while you prepare the batter. (Prep time: 5 minutes)

Recipe View 7 mins Create the Cornmeal Base: In a 1-quart Pyrex measuring cup or medium saucepan, microwave or heat creamed corn until it reaches a full boil. Stir in 1 cup of the cornmeal to form a very thick, pasty mush. If the mixture isn't stiff enough, microwave for an additional 30 seconds. (Prep time: 5-7 minutes)

Recipe View 2 mins Incorporate Wet Ingredients: Whisk in the buttermilk, followed by the eggs and melted butter, until well combined. (Prep time: 2 minutes)

Recipe View 3 mins Combine Dry Ingredients: In a separate medium bowl, mix the remaining cornmeal with flour, sugar, salt, baking powder, and baking soda. (Prep time: 3 minutes)

Recipe View 2 mins Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to maintain a tender crumb. (Prep time: 2 minutes)

Recipe View 3 mins Fill the Muffin Tin: Carefully remove the preheated muffin tin from the oven and coat with non-stick cooking spray. Evenly divide the batter among the muffin cups. A spring-action ice cream scoop works perfectly for this step. (Prep time: 3 minutes)

Recipe View 15 mins Bake to Perfection: Bake until the muffins are golden brown on the sides and bottom, approximately 15 minutes. (Bake time: 15 minutes)

Recipe View 5 mins Cool and Serve: Transfer the muffins to a wire rack and let them cool for 5 minutes before serving. Enjoy warm!